American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2017, 5(5), 204-209
DOI: 10.12691/ajfst-5-5-6
Open AccessArticle

Chemical, Mineral, Pasting and Sensory Properties of Spiced Ogi (Gruel)

Eke- Ejiofor J1, and Beleya E.A1

1Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, Port Harcourt, Nigeria

Pub. Date: October 11, 2017

Cite this paper:
Eke- Ejiofor J and Beleya E.A. Chemical, Mineral, Pasting and Sensory Properties of Spiced Ogi (Gruel). American Journal of Food Science and Technology. 2017; 5(5):204-209. doi: 10.12691/ajfst-5-5-6

Abstract

Maize is the most abundant and available component of the locally prepared gruels for human consumption in Nigeria. It has been the basic source of meal for infants and breakfast for the average family. The compositional, mineral and sensory attributes of cereal gruel (Ogi) prepared with different spices, ginger (Zingiber officinale), uda (xylopia aethiopica) and Clove (Syzygiuma romaticum) were evaluated to determine chemical, pasting and sensory properties. Chemical composition of spiced ogi samples showed significant differences (p<0.05) in all the twelve parameters evaluated. Ash content increased with the addition of spices (clove, ginger+ uda, ginger +clove). Fat content also increased with the addition of ginger as in sample B, while protein content increased for all samples with the addition of spices in singles and when combined. Carbohydrate content decreased with the addition of ginger in sample (B), Uda in sample (C) and a combination of ginger + clove in sample (F), while the other samples showed no significant difference with the control. Energy (Kcal) increased most with sample (H) which had a combination of the three spices, which is a reflection of its protein (8.01%) and carbohydrate (81.51%) respectively. Mineral content showed that magnesium ranged from 0.030 to 0.334mg/100g with the control as the lowest and sample E (Maize + Ginger + Uda) as the highest. Potassium showed no significant difference in all the samples with the addition of spice, while phosphorus had 0.071mg/100g for sample H (Maize + Ginger + Uda + Clove) as the highest. Sodium content ranged from 7.77 to 11.41mg/100g, with all the ginger containing samples having less sodium content. Pasting properties of spiced ogi (gruel) samples showed that peak, breakdown, final and setback viscosities increased with the addition of the different spices, while the pasting time and temperature reduced for all spiced ogi samples, with the control having a longer pasting time at a higher temperature. Sensory analysis result of both unsweetened and sweetened spiced ogi samples showed a significant difference (p<0.05) in all the samples with the ginger spice (sample B) been the most preferred.

Keywords:
ogi spices chemical composition pasting mineral sensory properties

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